Report: It was absolutely delicious!

I started dinner later than I wanted, so I browned the
"ribs" in a pan. The amount of cabbage was unbelievable
(and I only used 3/4 of a sm/med sized cabbage), so I got
that started cooking down in a 17 qt. stock pan. When it
was reduced by 1/2, I put it into an oval pyrex that's
bigger than my Corning Ware and everything barely fit in. I
covered it with foil and made sure the liquid didn't
evaporate completely.

In the end, the pork was perfectly done as was the cabbage.

I loved the flavor of the cabbage (I'm not fond of plain
cooked cabbage), but everyone else thought it was too sweet
(I only put in 1T of brown sugar), so next time I make it
I'll put in less sugar.

That recipe is a keeper and I will definately make it again.

Many Thanks!



sf